Surviving Dinner – Grab & Go Breakfast Quiche

Lots of recipes claim they can be cooked in 20 minutes or less. Some nights are so busy, even that’s too long. “Surviving Dinner” is a series that is not about good wifeing, mothering, or cooking. It’s about surviving. It’s for those nights when you’re tempted to write “fast food” on the menu, but cooking at home will save you a few dollars, a few hundred calories, and loads of mommy-guilt. Recipes found here can be cooked quickly and have minimal prep and clean-up. Some may require a little pre-planning, but many won’t.

This isn’t dinner. It’s breakfast. And it won’t take just 20 minutes. But this is my blog, I use this site as reference when I make recipes for my own family, and I just made this up this morning; if I didn’t write it down so I could replicate it I would never forgive myself. So here you go. Surviving Dinner Breakfast.

This recipe was a product of my desire to come up with a quick breakfast option that was not carb-heavy, included vegetables, and used up stuff in my freezer. I have zucchini in there that is from 2 years ago and I don’t think I froze it properly so the texture isn’t quite right. Consequently, it’s best in teeny tiny pieces. So I thawed it, squeezed out all the water, and threw it in my mini-chopper. I used this recipe and this recipe as reference points and, I must say, was pretty pleased with the results! This makes 12 grab & go quiches at under 150 calories each. You’re welcome for making your morning a little more delightful.

Ingredients:

12 eggs

1 C milk

1/2 C shredded cheddar cheese

1 C shredded zucchini (water squeezed out)

1/4 C red onion, finely chopped

1/4 C red bell pepper, chopped

6 strips of bacon, cut into small pieces

1/2 tsp pepper

sprinkle of salt

1. Preheat oven to 375.

2. Cook bacon pieces; drain. Wipe pan with paper towel to remove excess grease. Throw chopped veggies into the pan and saute until the veggies have released their water.

3. While veggies are cooking, crack eggs into a bowl and add milk. Mix well.

4. Add cheese, pepper, and a sprinkle of salt. Not much is needed due to the bacon and cheese. Mix well.

5. Add veggies. Mix completely.

6. Spray muffin pan with cooking spray. Fill with egg mixture. I found that they filled all the way to the top. Even though they puffed up during baking, they didn’t overflow.

7. Bake 18 minutes. Cool in pan for 3 minutes, then cool on wire rack. Store in fridge or freezer for a grab & go breakfast!